Current Size: 100%
Chef Program for Journeyman Cooks
School of Hospitality, Recreation & Tourism
Fourteen months, beginning in May
Rudi Fischbacher, program co-ordinator | 416.675.5000 | HRTenquiry@humber.ca
Canada's first Chef Program for Journeyman Cooks is approved and designated by the Ministry of Training, Colleges and Universities (MTCU) for chefs with their journeyman's certification for cooks who want to move forward in the kitchen. The curriculum was developed with substantial input from some of Canada's finest chefs, by the chefs and professors at Humber's School of Hospitality, Recreation & Tourism, and the support of our industry Advisory Committee. By integrating practical chef classes, lectures, online learning and self-directed learning, this innovative program is designed to fit with your work schedule without the need for a long-term absence from the job. Upon successful completion of the program, students will be licensed to provide certified basic-level sanitation training to their co-workers; be a certified trainer of culinary arts; and be certified to participate in a joint health and safety committee.
Canada's aging population is more likely to go to a restaurant for a sit-down meal than eat on the run, a trend reflected in the 3.4 per cent one-year increase that full-service restaurants enjoyed in the year ending February 2008. That makes full-service restaurants the fastest growing sector of Canada's $4-billion food services and drinking establishments industry. Now is the time to build upon your cook apprenticeship training and work experience and prepare yourself for a leadership role in a high-calibre kitchen. Take on more responsibility in such roles as: chef de partie, sous chef and chef de cuisine.
Humber is the home of the Canadian Centre of Culinary Arts & Science, Canada's leading centre of excellence in culinary education, apprenticeship training and culinary research and development.
Kitchen Lab Facilities
Humber's dedicated kitchen labs comprise the most modern facilities in the world. Among them are the award-winning Compass Group Canada Culinary Demonstration Theatre and Kitchen Lab, and the Garland and Mandarin Induction Cooking Labs, all of which feature a high-tech exhaust system, a theatre-style seating area, a cooking demonstration area, and plasma screen TVs.
On-campus Restaurant Training Facility
The Humber Room, offers lunch and dinner service to the general public during the regular school semester.
Wine Tasting and Demonstration Lab
Equipped with its own wine cellar/cooler, a demonstration induction cooking unit, glassware racks, storage and washing equipment, this is where students are introduced to the intricacies of food and wine pairing.
Humber's Canadian Centre of Culinary Arts & Science facilities are the most modern in North America. Humber has been always been a leader in kitchen design and technological innovation. Our new labs have won several design awards.
The Mandarin and Garland INDUCTION Cooking Labs
Using the latest in European technology, these kitchens have raised the bar in design standards and utilizing energy saving and environmentally friendly technology. Induction cooking, mobile multi-purpose equipment, ventilation ceiling systems, temperature controlled cold storage and wine cellars will all define the great kitchen of tomorrow. The specific characteristics of the induction cooking labs are as follows:
Compass Group Canada Culinary Demonstration Theatre & Lab
Sara Lee Baking & Pastry Lab
Butchery and Charcuterie Kitchens
Small Quantity Multi-Purpose Kitchens
Cold & Hot Food Kitchens of the Humber Room Restaurant
Graduates receive a chef designation certificate from the Apprenticeship Branch Office of the Ministry of Training, Colleges and Universities (MTCU).
The 2012/2013 fee for this program is $650.
For more information visit Fees and Financial Assistance.
Fees are subject to change.
Apprentices are responsible for supplying their own uniforms, knives and safety shoes.
|CULN 504||Advanced Baking and Pastry|
Advanced Baking and Pastry
Course Code: CULN 504
|CULN 520||Advanced Food Presentation - Theory|
Advanced Food Presentation - Theory
Course Code: CULN 520
|CULN 521||Advanced Sanitation and Food Safety - Theory|
Advanced Sanitation and Food Safety - Theory
Course Code: CULN 521
|CULN 522||Advanced Menu Management|
Advanced Menu Management
Course Code: CULN 522
|CULN 523||Property Management - Theory|
Property Management - Theory
Course Code: CULN 523
|CULN 524||Wines, Liqueurs, Beer and Spirits - Theory|
Wines, Liqueurs, Beer and Spirits - Theory
Course Code: CULN 524
Course Code: CULN 525
|CULN 526||Resource Management -Theory|
Resource Management -Theory
Course Code: CULN 526
|CULN 900||Culinary Art Train the Trainer|
Culinary Art Train the Trainer
Course Code: CULN 900
|CULN 912||Butchery and Contemporary Charcuterie|
Butchery and Contemporary Charcuterie
Course Code: CULN 912
This practical course will focus on developing specific butchery and charcuterie skills that will lead into a fine dining a la carte, banquet and culinary competition applications.
The course will explain what is involved in preparing for a cold platter and plate presentation for a culinary salon. The course will examine the different glazing techniques for competition and buffet presentations. The course will provide an in depth look and modern approach to sausage making, curing, smoking, terrines, and pates en croute production. The course will practice the production of appropriate garnishes for platters, relishes, sweet and savoury confits, classical and contemporary sauces and coulis.
Humber offers pathways from Ontario college diplomas to Humber degrees. Find out where your diploma can take you.
You can also choose another postsecondary institution. Humber has formal articulation agreements indicating the specific transfer arrangements from a Humber program to a particular degree program, as well as general policies on admissions at specific institutions. Click here to find out more.